Naan pizzas used to be the ultimate treat when I was growing up. I don’t know where my Mum found the idea for this complete cultural hybrid of a dinner (update: we have Nigella to thank!), but I have vivid memories of pizza making sessions (although pizza decorating might be a more accurate description), especially when friends came round and everyone set up their own pizza stations. I hadn’t had a naan pizza in years until I made this but one bite and I was right back in my kitchen at home, getting uncharacteristically competitive over best design and mozzarella placement.
This isn’t so much an exact recipe as an idea, a way of eating pizza that if you haven’t discovered yet then you need to try asap. There is something about the nigella seeds in the naan, the way the edges go extra crunchy but the middle stays doughy, the novelty of just eating it all at once rather than slicing it up that makes this so enjoyable. I added some chorizo to my super simplified pizza sauce for some extra heat (and just to add some Spanish flavour into the Italian-Indian meal) but, as with any pizza, this is endlessly versatile to whatever you usually put on your favourite pizza/Dominos order.
Chorizo Naan Pizza
Makes 2 pizzas
- 1 onion
- 250g diced cooking chorizo
- 1 tin of tomatoes
- 2 plain naan breads
- 1 ball of mozzarella
Preheat the oven to 200’C. Finely dice the onion and sweat in a generous glug of olive oil until soft but not coloured. Add the chorizo and fry for a few more minutes to cook through. Tip in the tin of tomatoes, season generously with salt and pepper, and simmer gently to reduce and thicken.
While the sauce simmers, place the naan on a baking tray and cook for 5-10minutes until beginning to go crispy. Slice the mozzarella.
Remove the naan from the oven and spread with the thickened sauce. Top with mozzarella and return to the oven for 5-10 minutes until the mozzarella is melted. Enjoy!